Hello everyone! Here’s the recipe. If anything is confusing or doesn’t make sense, please let me know so that I can clarify for everyone.

Enjoy!!

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Banana Split Cupcakes

INGREDIENTS:
1 package (18-1/4 ounces) vanilla cake mix
1/2 cup water
1/2 cup cherry juice (from the jar of marschino cherries)
2 tbl spoon of cherry extract (this is nearly the entire bottle if you get the smaller extract - I’d go for the big bottle)
1 cup mashed ripe bananas (usually 2 large bananas)
3 eggs
1/3 cup oil (optional, but will make a denser, more moist cake)
1.5 cups miniature semisweet chocolate chips, divided
4 tbs milk (I prefer to use Silk Very Vanilla instead…)
1 jar whole maraschino cherries, drained and patted dry

 

PREPARATION:
1. Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with paper baking cups.

2. Combine cake mix, water, cherry juice, cherry extract, bananas, eggs, and oil in large bowl. Beat with electric mixer at low speed about 30 seconds or until moistened. Beat at medium speed 2 minutes.

3. Spoon batter into prepared baking cups, filling roughly 1/2 full.

 

Fill the tins about half full...

 

3. Melt 1 cup chocolate chips at 45 sec intervals, stirring in between, in the microwave using a microwave safe container. When fully melted, add 2 tbl spoons milk and mix until blended.

4. Spoon dollops of melted chocolate mixture into batter, stirring with a chopstick of toothpick until marbled. The chocolate hardens quickly, so *[dollop, mix, dollop mix] to prevent chocolate lumps.

 

Add a dollop of chocolate mixture...

 

Swirl in the chocolate fast!

 

 

4. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.

4. Frost cupcakes with your favorite marshmallow icing recipe, or try the one below for an added touch of deliciousness.

5. Combine remaining 1/2 cup chocolate chips and additional 2 tbl spoons milk in small microwavable bowl. Microwave at 45 second intervals, stirring in between, until smooth. Place chocolate mixture into a sandwich baggie (be careful - it’s HOT!). Snip a tiny bit off the corner and drizzle chocolate mixture over cupcakes. Place one whole cherry on each cupcake.

Note: If desired, omit chocolate drizzle and top cupcakes with sprinkles.

 

Yields about 26 standard size cupcakes.

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Marshmallow Icing

PREPARATION:
Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water). Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 4 minutes. Increase mixer speed to high and beat until mixture is very thick, about 3 minutes longer. Remove bowl from over simmering water. Add pineapple extract and continue beating until marshmallow frosting is completely cool, about 5 minutes longer.

Ice cupcakes with an icing knife of piping bag.

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And, there you have it! Yummy cupcakes.

 

Finished Cupcakes!